There’s something nostalgic about the smell of warm, freshly baked gingerbread on a cold winter’s day. Enjoy the delicious old-fashioned gingerbread flavor in muffin form with this gingerbread muffin recipe!
These muffins are excellent for when you need an easy recipe to serve at holiday gatherings because they are quicker to make than a cake or bread loaf – and just as delicious! They’ll make your home smell divine with a combination of cinnamon, ginger, cloves, and rich molasses. Cozy up by the fire with a muffin and your favorite warm drink! For more delicious muffin recipes, try my orange cranberry muffins recipe, cinnamon sugar muffins, or apple muffins recipe.
What You Need to Make This Recipe
Spices – the combination of ground ginger, cinnamon, and cloves bring this ginger muffin recipe to life. For the best flavor, make sure the spices are fresh!
Molasses – use unsulphured molasses or the common variety of molasses found in the baking aisle at your local supermarket. It has a sweeter flavor than the more bitter blackstrap molasses and is the key ingredient for a classic gingerbread flavor.
Milk – whole milk is recommended in this recipe for a rich, creamy taste and a moist, cakey texture. Be sure to bring the milk to room temperature before adding it to the batter.
Butter – use unsalted butter so the batter is not too salty. Melt the butter before adding it to make the muffins deliciously moist. You can also use vegetable oil instead of butter.
Brown Sugar – adds a rich caramel-like flavor. You can use either light brown or dark brown sugar.
Vanilla Extract – choose a good vanilla extract, not vanilla essence, for the most robust flavor.
Eggs – bring the eggs to room temperature so they incorporate into the muffin batter without overbeating. If you forgot to bring the eggs out, place them in a bowl of warm tap water for a few minutes to help warm them up.
How to Make Gingerbread Muffins
1. Preheat the oven to 425°F. Line a 12-cup muffin tin with paper muffin cups. In a large bowl, combine the flour, baking powder, baking soda, salt, and spices. Whisk together until combined.
2. In a medium bowl, combine the brown sugar, milk, butter, and molasses, until smooth. Whisk in the vanilla and eggs.
3. Pour the wet ingredients into the dry ingredients.
4. Mix until just combined and no dry streaks remain. A few little lumps are okay.
5. Divide the batter among the paper liners, filling each one about three-quarters full.
6. Sprinkle the tops with coarse sugar, if desired. Bake for 5 minutes. Reduce the oven temperature to 375°F (do not open the oven or remove the muffins), and bake for an additional 15 to 18 minutes or until a wooden toothpick inserted in the center comes out clean. Let the muffins cool for a few minutes in the muffin pan, then remove and let cool completely on a wire rack.
Pro Tips For Making This Recipe
- Avoid overmixing the batter. Be careful to mix the batter until just combined when mixing the wet ingredients and dry ingredients. This will help the muffins come out fluffy and tender instead of tough.
- Measure the flour by weight. I highly recommend using a scale to accurately measure your all-purpose flour so the muffins do not come out too dense. If you don’t have a scale, spoon the flour into the measuring scoop, then use a knife to level off the flour in the measuring cup to prevent filling.
- Don’t over-bake the gingerbread muffins. They are ready the moment a toothpick inserted in the center of the muffins comes out clean or with a few moist crumbs if you like your muffins on the softer side. Overbaking will make them dense and dry.
- Add a topping. Sprinkle the muffins with coarse sugar or sparkling sugar before baking for a tasty garnish. Additionally, once baked, enjoy the muffins topped with honey butter, a dollop of whipped cream, or homemade cream cheese frosting.
- Optional: add a hint of citrus. Mix ½ teaspoon of fresh orange or lemon zest into the batter for a little extra zing! Or try the sweet lemon glaze from my lemon poppy seed muffins recipe on top of the gingerbread muffins for a tangy twist!
Frequently Asked Questions
Leftover gingerbread muffins will keep in an airtight container at room temperature for 2-3 days. After a few days, it is best to store them in the refrigerator to last for up to a week. You can also freeze the muffins in a freezer-safe container for up to 3 months. Thaw in the refrigerator or on the counter before eating.
Gingerbread muffins are a great holiday treat to have on hand to enjoy at any time of day. Serve them as part of a holiday treat tray alongside pfeffernusse, stained glass cookies, and stollen for a complete spread. They are delicious for breakfast with a cup of coffee and alongside a breakfast casserole, as a tasty snack between holiday meals, or for dessert with a mug of homemade hot chocolate (don’t forget the marshmallows!).
Molasses is the key ingredient that gives this recipe a rich gingerbread flavor. I don’t recommend swapping it out for another sweetener. However, if you don’t have molasses, you can do a 1:1 substitution with sorghum, maple syrup, honey, or dark corn syrup. The sweetness may vary depending on what you use, so adjust to taste accordingly.
If you love this recipe try these out!
If you’ve tried this gingerbread muffins recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Gingerbread Muffins
Equipment
Ingredients
- 2¼ cups all-purpose flour (270g)
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ⅔ cup packed light or dark brown sugar (147g)
- ½ cup whole milk room temperature (120ml)
- ½ cup unsalted butter melted (113g)
- ½ cup unsulphured molasses (120ml)
- 2 large eggs
- 2 teaspoons vanilla extract
- Coarse sugar or sparkling sugar for garnish (optional)
Instructions
- Preheat the oven to 425°F. Line a 12-cup muffin pan with paper liners.
- In a large bowl, combine the flour, baking powder, baking soda, salt and spices, then whisk together until combined.
- In a medium bowl, whisk together the brown sugar, milk, butter, molasses, eggs, and vanilla until smooth. Pour the wet ingredients into the dry ingredients and mix until just combined. Divide the batter among the paper liners, filling each one about three-quarters full. Sprinkle the tops with coarse sugar, if desired.
- Bake for 5 minutes. Reduce the oven temperature to 375°F (do not open the oven or remove the muffins), and bake for an additional 15 to 18 minutes or until a wooden pick inserted in the center comes out clean. Let the muffins cool for a few minutes in the pan, then remove and let cool completely on a wire rack.
Notes
- Avoid overmixing the batter. Be careful to mix the batter until just combined when mixing the wet ingredients and dry ingredients. This will help the muffins come out fluffy and tender instead of tough.
- Measure the flour by weight. I highly recommend using a scale to accurately measure your all-purpose flour so the muffins do not come out too dense. If you don’t have a scale, spoon the flour into the measuring scoop, then use a knife to level off the flour in the measuring cup to prevent filling.
- Don’t over-bake the gingerbread muffins. They are ready the moment a toothpick inserted in the center of the muffins comes out clean or with a few moist crumbs if you like your muffins on the softer side. Overbaking will make them dense and dry.
- Add a topping. Sprinkle the muffins with coarse sugar or sparkling sugar before baking for a tasty garnish. Additionally, once baked, enjoy the muffins topped with honey butter, a dollop of whipped cream, or homemade cream cheese frosting.
- Optional: add a hint of citrus. Mix ½ teaspoon of fresh orange or lemon zest into the batter for a little extra zing! Or try the sweet lemon glaze from my lemon poppy seed muffins recipe on top of the gingerbread muffins for a tangy twist!
